VEGAN QUINOA SALAD
Toasting the grain before it simmers isn't essential, but it does add a pleasant nuttiness to the flavor of this vegan quinoa salad. Mix and match whatever fresh herbs and veggies you have on hand. -Taste of Home Test Kitchen, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 6 cups
Number Of Ingredients 13
Steps:
- In a large saucepan, cook and stir quinoa over medium-high heat 3-5 minutes or until toasted. Add water; bring to a boil. Reduce heat; simmer, covered, 12-15 minutes or until liquid is absorbed. Transfer to a large bowl. Cool slightly. , In a small bowl, whisk oil, lemon zest, lemon juice, garlic, parsley, mint and salt. Add vegetables to quinoa; drizzle with dressing and toss to combine. Cover and refrigerate until ready to serve.
Nutrition Facts : Calories 227 calories, Fat 12g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 449mg sodium, Carbohydrate 25g carbohydrate (3g sugars, Fiber 3g fiber), Protein 5g protein. Diabetic Exchanges
VEGAN QUINOA SALAD + ZESTY GARLIC DRESSING
Easy Vegan Quinoa Salad features colorful veggies, protein rich edamame and a zesty garlic-lemon dressing. It's perfect for lunch, dinner or make ahead meals!
Provided by Julie | The Simple Veganista
Categories Salad
Time 35m
Number Of Ingredients 15
Steps:
- Quinoa: Rinse quinoa gently under running water to remove any dust. In a medium size pot, add quinoa and 1 1/2 cups water, bring to a boil, cover, reduce heat and simmer for 15 minutes. Once done, remove cover and let stand 15 minutes, fluff with a fork. Perfect quinoa! Alternatively, use this easy Instant Pot Quinoa.
- Dressing: While quinoa is cooking, combine all the dressing ingredients in a small bowl, taste for seasoning and let set.
- Prep produce: Chop and dice your remaining vegetables, except the edamame. Place chopped vegetables and edamame in a large bowl, add the dressing, tossing gently to coat.
- Assemble: Once ready, add quinoa to the vegetables and toss together. Serve with a little more sea salt & cracked pepper and squeeze of lemon on top.
- Serve room temperature or chilled.
- Makes about 8 cups.
- Serves 4 - 6
Nutrition Facts : Calories 385 calories, Sugar 9.8 g, Sodium 921.6 mg, Fat 9.6 g, SaturatedFat 0.8 g, TransFat 0 g, Carbohydrate 63.6 g, Fiber 12.5 g, Protein 16.2 g, Cholesterol 0 mg
VEGAN QUINOA SALAD WITH VEGETABLES
This is a very versatile salad that I often make for potlucks or as a side for barbecues. You can switch out the vegetables to your liking. I've made also it with tomatoes and sauteed mushrooms. You can eat it right away while still warm or chill for a few hours for flavors to combine.
Provided by barbara
Categories Salad Grains Quinoa Salad Recipes
Time 45m
Yield 6
Number Of Ingredients 12
Steps:
- Bring vegetable broth and quinoa to a boil in a saucepan over medium heat. Reduce heat, cover, and simmer until quinoa is tender and the water has been absorbed, 15 to 20 minutes. After 10 minutes of cook time, add carrots and cook for the last 5 to 10 minutes with the quinoa. Remove from heat, drain, and place in a bowl.
- While quinoa is cooking, heat 2 tablespoons olive oil in a skillet. Add zucchini and cook, stirring frequently, until softened and browned, about 5 minutes. Lightly salt. Remove and add to quinoa. Mix in scallions.
- Mix lemon juice, 2 tablespoons olive oil, salt, and pepper in a small bowl for the dressing; pour over the salad. Add cucumber and dill and toss to combine.
Nutrition Facts : Calories 218.9 calories, Carbohydrate 25.8 g, Fat 11.1 g, Fiber 3.8 g, Protein 5.4 g, SaturatedFat 1.5 g, Sodium 229.7 mg, Sugar 3.7 g
QUINOA WITH VEGGIES
I love quinoa and I wanted to make something that was flavorful and filling. The vegetables can be changed to your liking!
Provided by feminiSh
Categories Side Dish Grain Side Dish Recipes
Time 30m
Yield 4
Number Of Ingredients 11
Steps:
- Bring the quinoa, water, and 1 pinch of salt to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the quinoa is tender, about 20 minutes. Once done, drain a mesh strainer, and set aside.
- Meanwhile, heat the olive oil in a saucepan over medium heat. Stir in the garlic, and cook until the garlic softens and the aroma mellows, about 2 minutes. Add the red pepper, and corn; continue cooking until the pepper softens, about 5 minutes. Season with cumin, oregano, salt, and pepper, and cook for 1 minute more, then stir in the cooked quinoa and green onions. Serve hot or cold.
Nutrition Facts : Calories 279.6 calories, Carbohydrate 34.4 g, Fat 13.1 g, Fiber 4.5 g, Protein 7.3 g, SaturatedFat 1.8 g, Sodium 13.8 mg, Sugar 2 g
INSTANT POT QUINOA SALAD
Learn how to make this Instant Pot Lemon Quinoa Salad that is a one-pot dish full of flavor. The simple lemon dressing brightens the quinoa and vegetables that come together into a delicious dish. This recipe is vegan, vegetarian, and gluten-free.
Provided by Carrie Forrest, MPH in Nutrition
Categories Salad
Time 30m
Yield 4
Number Of Ingredients 11
Steps:
- Rinse the quinoa in a fine-mesh sieve until the water runs clear. Drain and place the quinoa in a 6-quart Instant Pot. Add the water.
- Lock on the lid and set the Instant Pot to one minute cooking time at high pressure. Be sure the sealing valve is set to "sealing".
- Once the cooking time is up, let the pressure come down naturally for 10 minutes and then release any remaining pressure.
- Remove the lid and use a fork to fluff the quinoa.
- Add the red bell pepper, cucumber, olives, cranberries, and pumpkin seeds to the quinoa and stir to combine.
- Add the oil, lemon juice, salt, and pepper. Stir one more time to combine.
- Serve chilled or at room temperature.
Nutrition Facts : Calories 331 calories, Sugar 10.5 g, Sodium 381.4 mg, Fat 15.1 g, SaturatedFat 2.2 g, TransFat 0 g, Carbohydrate 43.4 g, Fiber 5.5 g, Protein 9.4 g, Cholesterol 0 mg
VEGAN QUINOA SALAD
This vegan quinoa salad with a sesame soy dressing is simply bursting with healthy flavor and goodness. Delicious and satisfying.
Provided by Alison Andrews
Categories Main Course Salad
Time 35m
Number Of Ingredients 16
Steps:
- Take 1 cup of uncooked quinoa and cook it according to package instructions or as per your preferred method. 1 cup of uncooked quinoa = approximately 3 cups cooked quinoa. Use it all in the salad.
- When your quinoa is cooked, add it to a salad bowl along with shredded romaine lettuce, sliced cucumbers, green olives, cherry tomatoes, sliced yellow bell pepper and avocado. Toss together. Sqeeze half the lime over the top and throw in some chopped chives.
- Prepare the dressing by adding all ingredients to a bowl and mixing together. Pour over the top of the quinoa salad and mix in.
- Garnish the salad with some sliced avocado, fresh lime and a sprinkle of oregano.
Nutrition Facts : ServingSize 1 Serve, Calories 757 kcal, Sugar 10 g, Sodium 779 mg, Fat 29 g, SaturatedFat 4 g, Carbohydrate 107 g, Fiber 19 g, Protein 23 g, UnsaturatedFat 23 g
QUINOA VEGETABLE SALAD
This Quinoa Vegetable Salad is like your favorite pasta salad, but with a twist! It is ten times better than your typical salad, way better than pasta salad, and filled with tons of vibrant vegetables! It also is completely gluten-free and vegetarian!
Provided by Capri Lilly
Categories Appetizer Main Course Side Dish
Time 30m
Number Of Ingredients 11
Steps:
- In a medium pot, add quinoa and 2 cups of water (or vegetable broth) and a pinch of salt. Bring the liquid to a boil. Once a boil is reached, cover and reduce the heat to a simmer until the liquid is fully abosrbed (approximately 15 to 20 minutes). Remove the quinoa from the heat, allow it to cool down (about 5 minutes), and then fluff the quinoa with a fork.
- While the quinoa is cooking, prepare the vegetables. Cut the radish, cucumber, and peppers into small slices. Chop the asparagus into medium to large bite-size pieces (about 2" to 3" pieces)
- In a pan over medium heat, lightly saute the asparagus for 2-3 minutes.
- Transfer all the ingredients into a large bowl and mix the ingredients together.
- Top the salad with lime and avocado and toss one final time.
Nutrition Facts : Calories 228 kcal, ServingSize 1 g
VEGAN QUINOA SALAD
This quinoa salad recipe is surprisingly tasty and healthy! Whole grain quinoa cooks quicker than most grains and is an excellent source of protein with about 11 grams of protein per cup of cooked quinoa. Feel free to experiment by adding different veggies such as zuchinni, corn or even kale or spinach greens. From About.com: Vegetarian Recipes
Provided by hlvw142
Categories Grains
Time 25m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Cook quinoa in vegetable broth until it fluffs up, about 15 minutes, stirring occasionally.
- While quinoa is cooking, whisk together lemon juice, olive oil, garlic cloves and salt and pepper.
- When quinoa is finished cooking, allow to cool slightly then, toss with vegetables and lemon juice mix, stirring to combine well. Add more salt and pepper to taste, and chill before serving.
Nutrition Facts : Calories 263.1, Fat 11.8, SaturatedFat 1.6, Sodium 8.1, Carbohydrate 33.5, Fiber 4.2, Sugar 3.1, Protein 7.2
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